Rump Cap Roast (Picanha)

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Preheat the oven to 140°C/285°F (120°C fan-forced).
2. Pat the rump cap dry with paper towels.
3. Score the fat cap in 1-inch (2.5 cm) diamonds, cutting well into the fat but not into the meat.
4. Rub the meat with 2 teaspoons of salt and half the pepper, on the underside and sides. Rub the remaining 3 teaspoons of salt and pepper into the fat cap.
5. Place the beef on a rack over a tray. If using, insert an oven-safe thermometer into the thickest part of the meat.
6. Roast until the internal temperature reaches 48°C/118°F, which takes 70 to 90 minutes.
7. Rest uncovered on the counter for 30 to 40 minutes. The internal temperature will climb to 56°C/132.8°F.
8. Halfway through the rest, preheat the grill/broiler as high as it will go, with the shelf positioned so the fat cap is 12 cm/5 inches from the element.
9. Grill the fat cap for 2 to 3 minutes until golden and slightly crisp, watching closely and removing after 3 minutes at most.
10. Slice thinly, about 8 mm/1/3 inch thick, and serve immediately.

Summarized from RecipeTin Eats's video. Watch it for the details.

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